Items where Author is "Soumithri, T. C."

Article

Iyengar, J. R. and Soumithri, T. C. and Ramaswamy, K. G. and Rao, L. S. S. and Sripathy, N. V. and Rao, R. S. (1969) Chemical composition of whole egg powders (large scale production). Journal of Food Science and Technology, 6 (3). 197-199, 13 ref..

Soumithri, T. C. and Iyengar, J. R. (1969) Effect of storage temperature on the bacterial content of egg melange. Journal of Food Science and Technology, 6 (4). 275-278, 6 ref..

Iyengar, J. R. and Ramanathan, P. K. and Soumithri, T. C. and Sripathy, N. V. (1969) Preparation of chicken and duck whole egg powders by the flash pasteurization technique. Journal of Food Science and Technology, 6 (3). 179-83, 17 ref..

Subba Rao, M. S. and Soumithri, T. C. and Suryanarayana Rao, R. (1967) Antimicrobial action of citrus oils. Journal of Food Science, 32. pp. 225-227.

Subba Rao, M. S. and Soumithri, T. C. (1965) Studies on brine pickles. IV. Curing of fruits in low concentration of brine without fermentation. Indian Food Packer, 19 (1). pp. 5-10.

Subba Rao, M. S. and Soumithri, T. C. and Johar, D. S. and Subrahmanyan, V. (1963) Studies on Brine Pickles-Part III: Preservative Emulsion For Pickles. Food Science, 12 (12). pp. 381-386.

Soumithri, T. C. and Subba Rao, M. S. and Johar, D. S. (1963) Studies on brine pickles. Part II. Isolation and identification of yeasts from Indian pickles. Food Science, 12. pp. 377-380.

Soumithri, T. C. and Subba Rao, M. S. and Johar, D. S. (1963) Studies on the brine pickles. Part I. Salt and acid ratio in Indian pickles and the incidence of microbial spoilage. Food Science, 12. pp. 374-377.

Subrahmanyan, V. and Krishnaswamy, M. A. and Johar, D. S. and Soumithri, T. C. (1959) Possibilities of manufacturing vegetable cheese from groundnut. Food Science, 8 (2). pp. 44-45.

Anand, J. C. and Soumithri, T. C. and Johar, D. S. (1958) Effectiveness of some chemical food preservatives in controlling fungal spoilage in mango squash. Food Science, 7. pp. 319-322.